HOMEMADE ITALIAN CHICKEN SOUP

Homemade Italian Chicken Soup image

Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.-John Croce Jr., Yarmouth, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 2h50m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 19

Ingredients

4 bone-in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
6 to 8 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/4 cup grated Romano cheese

Steps:

In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 651mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.